Authentic Mexican-Style Beans in the Instant Pot: Flavorful & Fast

Why I Love This Recipe

This Instant Pot Mexican Style Beans recipe uses bacon to add a smoky richness and a bit of lard for authentic texture and mouthfeel. Both ingredients are optional, but they do help recreate the deep, savory flavor found in restaurant beans.

If you’d prefer, you can substitute olive oil or butter for the lard and still get excellent results.

Key Ingredients For This Recipe

• Dried pinto beans – Economical and ideal for creamy refried beans. Black beans also work if you prefer.
• Yellow onion – Adds sweetness and a savory base.
• Jalapeño – Provides mild heat and complexity.
• Garlic – Boosts aroma and flavor.
• Beef, chicken, or vegetable stock – More flavorful than water alone.
• Bacon – Optional, for smoky richness.
• Lard (or olive oil/butter) – Traditional fat that creates a silky texture.
• Chili powder – Adds warmth; use your favorite store-bought blend or homemade chile powder.

*See the recipe card for exact quantities and the full ingredient list below.

Step 1: Rinse the pinto beans, removing any debris. Set the Instant Pot to Sauté and cook the bacon pieces for 3–4 minutes.

Step 2: Add the onions and jalapeño and sauté about 3 minutes, then stir in the garlic. Pour in the broth and scrape any browned bits from the pot. Add the beans, water, bay leaves, salt, and pepper. Lock the lid and pressure cook on HIGH for 45 minutes. Let the pressure release naturally for 15–20 minutes, then quick release. Remove bay leaves and drain the beans, reserving the cooking liquid.

Step 3: Wipe the insert if needed, return it to the pot and set to Sauté. Melt the lard (or oil/butter). Add the cooked beans back to the pot with cumin, onion powder, oregano, chili powder, and ½ cup of the reserved cooking liquid. Cook for about 3 minutes, stirring constantly so the spices bloom in the fat.

Step 4: Mash the beans with a potato masher, then add about 1 cup more of the reserved liquid and continue mashing. For a chunkier texture, stop here. For smoother beans, use a hand blender or transfer to a blender and puree, adding more reserved liquid until you reach the desired consistency. Taste and adjust seasoning.

Expert Tips

• Do not presoak the beans. Pressure cooking dried beans without soaking gives better texture for this method.
• Reserve the cooking liquid. It’s essential for thinning and flavoring the beans as you mash and blend; start with about 2 cups and add more if needed.
• Mash before blending. Breaking the beans down manually makes the pureeing stage faster and prevents splatter if using a blender.
• Storage: refrigerate leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.

How to Store, Reheat, and Freeze Refried Beans

To store: let the beans cool completely, then place them in an airtight container and refrigerate. They will keep 4–5 days in the fridge.

To reheat: thaw frozen beans overnight in the fridge if frozen. Rewarm gently on the stove or in the microwave. Beans thicken as they cool, so stir in a splash of water or broth to loosen them if needed.

To freeze: cool the beans fully, transfer to a freezer-safe container, and freeze for up to 6 months.

How To Make Homemade Chile Powder

Making chile powder at home is simple. Remove stems from dried chiles, remove seeds according to your heat preference, and cut them into pieces that fit your grinder. Pulse in a coffee/nut grinder or small processor until powdered. Store in an airtight container.